Since my son has 10 recipes to make in 15 days for his cooking class, we needed something fairly quick and easy. He doesn't have much patience. XBOX is more important = / I also wanted something I didn't need to go out to the store to buy a bunch of ingredients to make dinner. Fortunately we had everything here. I just needed to defrost the chicken. I had bought some marked down "No Hormones, No Antibiotics" Boneless Chicken Thighs. We have decided we would rather cook with the boneless, skinless chicken breasts. These thighs had skin and fat (hence the nice sheen on the soup), and we don't care for the texture. So it is your preference as to what kind of chicken you would like to use.
I also have some tips for the Lemongrass used in the recipe. I have only every had it with fresh lemongrass once and that was because I grew it one year and unfortunately it didn't grow back = ( Most of the time I use dried lemongrass and tie it up in a cheese cloth or put it in a tea ball. This time, I actually used my Essential Oil Lemongrass. (I made sure I used a brand that specifies that I can take it internally.) That made it a piece of cake! No escapees of dried lemongrass in my soup, and no complaints of, "I hate picking these out!" Although, I did not drop it over the pot. I put it on a spoon first. I would hate to ruin a whole pot of soup because an extra drop fell in!
You can use all Tamari if you do not have Fish Sauce, but using this really gives it an extra special taste. I split it because using all Fish Sauce is a little too strong for our taste.
If you find it too salty, add some water. I usually make this with a homemade broth mix and this time I used broth from a box which is definitely saltier, but seemed to be evened out with the rice. Most people like salt, I'm just a little more reserved with it. = )
You also get to control the spicyness. I use 2 teaspoons of the Red Curry Paste so that it's not too spicy for everyone else, and if I want it hotter, I add cayenne right to my bowl. With all the broth that is used, you should not need to add any salt to the soup, but when you make your rice, be sure to add salt to the water. I like Jasmine and Basmati Rice. Use your preference here too. I do not know what it is like to use regular long or short grain rice anymore. Start your rice and I hope you enjoy!
Chicken Coconut Curry Soup
1 T Oil
1/2 Yellow Onion
1 Can Diced Tomatos
2 T Fresh Ginger minced
1 Clove Garlic minced or pressed
2-3 tsp Thai Red Curry Paste
6 Cups Chicken Broth
2 T Fish Sauce
1 T Tamari
1 T Honey or Sugar
3 T Fresh Lime Juice
2 Cans Coconut Milk
1-2 Stalks Fresh Lemongrass, 2 TBSP dried Lemongrass or 1 drop of Lemongrass Oil
1 1/2 lbs Boneless, Skinless Chicken Breasts sliced in strips. I will even cut it when it is still a little frozen; it's less slimey.
Heat oil in a large pot. Add onion first and cook until translucent. (If using fresh lemon, grass add here) Add in the ginger and garlic and cook for only 30 secs to 1 minute. Cooking the garlic too long will make it taste funny. Add the curry paste and stir. Add 1/2 cup chicken broth to dilute the paste. Add the remaining broth, fish sauce, tamari , diced tomatoes, and honey/sugar. (If using dried lemongrass in a container, add here). Bring to a boil over medium heat, and simmer for 15 minutes. Stir in coconut milk, chicken, (If using Lemongrass Oil, add here) and lime. Bring back to a simmer until chicken is done.
Serve in a bowl, with a scoop of Rice and garnish with Green Onions and Cilantro! (Add salt and pepper if necessary = )